My best friend turned me on to the many uses of coconut milk. Her problem is she can’t do dairy. My problem is I tend to do too much dairy, especially in the form of cheese and cream; coconut milk is a great substitute. My favorite use for it so far is making homemade whipped cream.
Canned coconut milk is available in the Asian food section of the grocery store. There are two parts to coconut milk – the solid cream part and the watery milk. For this recipe I only use the cream. Despite the name, there is only a hint of coconut flavor in coconut milk and it isn’t very sweet. It’s creamy and silky and adds a lushness to food that mimics heavy cream. Here is a great article from The Kitchn with 17 recipes using coconut milk.
Health wise, coconut milk is high in saturated fat and calories, but you can buy a lite canned version which is about 2/3 less fat but tastes just a good as the full fat version. The milky leftovers can be thrown in a smoothie, coffee or other beverage that you’d like a mild sweetener. I like coconut milk because you can keep it on hand in your pantry without worry about the expiration date.
1 can coconut milk (I do use the full fat version for this recipe, because it holds it shape better)
1 tablespoon powdered sugar
1 teaspoon vanilla
Drain the clear liquid from the can of coconut milk. Mix the solid cream with the powdered sugar and vanilla. Serve immediately or chill (it will have a more solid consistency when chilled, similar to margarine).
This is good on pie or homemade cake as a rich, but light tasting replacement for sugary frosting.
Copyright (C) Lorri Brown 2014
Do you cook with coconut milk?